Bittersweet Chocolate and Cherry Granola
Makes about 8 cups. If you prefer to have the chocolate chips melt into the granola, scatter them over the top of the pan when it comes out of the oven.
Servings: 0
Ingredients
- 3 cups old fashioned rolled oats
- 1 1/2 cups slivered almonds
- 1/4 cup cocoa nibs
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1/3 cup olive oil
- 1 egg white whisked until frothy
- 1 cup dried cherries
- 1 cup chocolate chips
Instructions
- Preheat oven to 300º F.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Mix together oats, almonds, cocoa nibs, cocoa powder, brown sugar, and salt a large bowl.
- Add maple syrup, olive oil, vanilla extract, and egg white to the dry ingredients. Stir well to combine.
- Spread the mixture on the prepared baking sheet and bake without stirring until deep golden brown and fragrant, about 45 to 50 minutes.
- Allow the granola to cool completely in the pan -- it will crisp up as it cools.
- Break the cooled granola into chunks with your fingers and mix in dried cherries and chocolate chips.
- Store in an airtight container.